Slow Cooker Chicken Enchilada Chili

Slow cooker chicken chili that has plenty of Southwest flavor.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 241kcal

Add the enchilada sauce, tomatoes, beans, corn, chicken broth, garlic, chili powder, cumin, paprika, oregano, and pepper to a large slow cooker. I use a 6 quart.
10 ounce can red enchilada sauce, 14.5 ounce can petite diced tomatoes, 14.5 ounce fire roasted diced tomatoes, 2-15 ounce cans black beans in mild chili sauce, 15 ounces can corn, 1 ½ cups reduced-sodium chicken broth, 4 cloves garlic, 1 teaspoon ancho chili powder, ½ teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon dried oregano, ¼ teaspoon pepper
Stir to combine.
Add the chicken breast, and nestle it into the tomato mixture.
2 ½ pounds boneless skinless chicken breasts
Cover, and cook on LOW for 6-7 hours.
Carefully shred chicken using two forks.
Add cream cheese, and stir in to combine. You may find that you need to let it sit, covered, for a few minutes to let it begin to melt.
8 ounces cream cheese

You'll want to use chicken breasts, not chicken breast halves.
This will give you a mild chili. If you like things spicier, increase the amount of chili powder.
Regular paprika will also work.
Full-fat or 1/3-less fat cream cheese ok. I don't recommend fat-free cream cheese in this recipe.
Nutrition values are estimates.